CN110982719A

CN110982719A - Double-yeast fermentation process and fermentation liquor

Info

Publication number: CN110982719A
Application number: CN201911291937.8A
Authority: CN
Inventors: 孙金成; 戚跃进; 魏芝虎
Original assignee: Sichuan Junan Tianyuan Fine Brewed Beer Co Ltd
Current assignee: Sichuan Junan Tianyuan Fine Brewed Beer Co Ltd
Priority date: 2019-12-16
Filing date: 2019-12-16
Publication date: 2020-04-10

Abstract

The invention belongs to the technical field of yeast fermentation, and discloses a double-yeast fermentation process and fermentation liquor, wherein the process comprises the following steps: (1) respectively carrying out amplification culture on the two yeast strains for 24-36 h from 10ML by a multiple of 10 times each time; (2) adding the above two kinds of yeast separately into the same fermentation tank, and fermenting for 20 days to obtain fermentation liquid. The process of the invention adopts a mode of separately culturing and adding two kinds of yeast, and the prepared fermentation liquor can generate rich fat fragrance and rich and thick aromatic flavor substances. The fermentation liquor prepared by the method is used for beer fermentation, the fermented liquor has strong wheat flavor, mellow taste, white and fine foam, strong mouth killing force and light green liquor body, and meets the sensory requirements of consumers on beer.

Description

Double-yeast fermentation process and fermentation liquor

Technical Field

The invention belongs to the technical field of yeast fermentation, and relates to a double-yeast fermentation process and fermentation liquor.

Background

The beer is brewed by using wheat malt and barley malt as main raw materials, adding hops, gelatinizing and saccharifying in a liquid state, and fermenting in a liquid state. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. The nutrient components are easy to be absorbed and utilized by human body. Along with the gradual improvement of economic development and consumption level, different requirements are also made on the quality and the grade of beer, and various nutritional health-care beers gradually enter the market according to the requirements of consumers and are favored by the consumers, particularly wheat beers. The wheat beer is beer made by fermenting barley malt, wheat malt, hop and the like serving as raw materials by beer yeast, and has the characteristics of rich foam, fineness, durability, prominent fragrance, obvious phenol fragrance and the like. Wheat beer is also one of the fastest growing beers in the world today, and consumption is increasing at an average rate of 20% per year.

The wheat beer in the existing market is fermented by adopting single yeast, so that the final alcohol content of mash can only reach 11-12%, if the final alcohol content of the mash is increased, the concentrations of residual reducing sugar and starch in the mash are higher, the wine yield of raw materials is reduced, and the waste residual reducing sugar, residual starch and wine mash can cause certain pollution to the environment. In order to overcome the above-mentioned disadvantages of single yeast, a yeast composition is prepared by mixing single yeast with corresponding enzyme preparation, which solves the problems of single yeast to a certain extent by improving the final alcohol content of mash and keeping the concentration of residual reducing sugar and residual starch at a reasonable level, but the adaptability of the yeast composition to the severe fermentation environment is not enough and the adaptability of yeast is more demanding than the previous single yeast.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the defects and provide a double-yeast fermentation process and fermentation broth, wherein the obtained fermentation broth can generate rich fat aroma and rich aromatic flavor substances, and beer obtained by fermenting the fermentation broth prepared by the method is pure white and fine in foam, full and mellow in taste and strong in mouth killing force.

In order to solve the technical problems, the technical scheme of the invention is as follows:

a double-yeast fermentation process comprises the following steps:

(1) respectively carrying out amplification culture on the two yeast strains for 24-36 h from 10ML by a multiple of 10 times each time;

(2) adding the above two kinds of yeast separately into the same fermentation tank, and fermenting for 20 days to obtain fermentation liquid.

Preferably, the two yeast strains in step (1) are respectively yeast OG1 and yeast OG2, and the yeast OG1 and the yeast OG2 are purchased from the German Ringeler 8 Star grade chateau.

Preferably, the expanding culture process in the step (1) is as follows: expanding culture at 25 + -0.3 deg.C for 18-24h, and shaking up slowly and uniformly every two hours; expanding culture at 23 + -0.3 deg.C for 18-24h, and shaking uniformly slowly every two hours; expanding culture at 21 + -0.3 deg.C for 18-24h, and shaking up slowly and uniformly every two hours; expanding culture at 20 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 5 min; expanding culture at 19 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 1 min; expanding culture at 19 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 1 min.

Preferably, the two yeasts are added in step (2) at a time interval of 24 h.

Preferably, the temperature of the fermentation tank in the step (2) is 18 ℃.

Preferably, the fermentation temperature in step (2) is 22 ℃.

The invention also aims to provide a fermentation liquid which is prepared by the yeast fermentation process; the fermentation liquor prepared by the invention is used for direct beer.

Compared with the prior art, the invention has the beneficial effects that:

the process of the invention adopts a mode of separately culturing and adding two kinds of yeast, and the prepared fermentation liquor can generate rich fat fragrance and rich and thick aromatic flavor substances. The fermentation liquor prepared by the method is used for beer fermentation, the fermented liquor has strong wheat flavor, mellow taste, white and fine foam, strong mouth killing force and light green liquor body, and meets the sensory requirements of consumers on beer.

Detailed Description

The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

Example 1

A double-yeast fermentation process comprises the following steps:

(1) respectively carrying out propagation culture on yeast OG1 and yeast OG2 in a test tube at 24.7 ℃ for 24 hours, and slowly and uniformly shaking the mixture once every two hours; adding 20ml of the mixture into a small triangular flask, performing expansion culture at the temperature of 22.7 ℃ for 24 hours, and slowly and evenly shaking the mixture once every two hours; adding 200ml of the mixture into a large triangular flask, performing expansion culture at the temperature of 20.7 ℃ for 24 hours, and slowly and evenly shaking the mixture once every two hours; adding 2000ml into Ka's jar, expanding culture at 19.7 deg.C for 24 hr, and oxygenating with sterile air for 5 min; adding 20l into a Hansheng jar, performing propagation at 18.7 deg.C for 24 hr, and oxygenating with sterile air for 1 min; adding 300l into a first-stage tank, performing propagation at 18.7 deg.C for 24 hr, and oxygenating with sterile air for 1min to obtain 3kl yeast;

(2) and adding the two kinds of yeast after the propagation at an interval of 24h into the same fermentation tank, and fermenting at 18 ℃ and 22 ℃ for 20 days to obtain fermentation liquor.

Example 2

A double-yeast fermentation process comprises the following steps:

(1) respectively carrying out propagation culture on yeast OG1 and yeast OG2 in a test tube at 25 ℃ for 21h, and slowly and evenly shaking up once every two hours; adding 20ml of the mixture into a small triangular flask, performing expansion culture at 23 ℃ for 21 hours, and slowly and uniformly shaking once every two hours; adding 200ml of the mixture into a large triangular flask, performing expansion culture at 21 ℃ for 21 hours, and slowly and uniformly shaking once every two hours; adding 2000ml into Ka's jar, performing amplification culture at 20 + -0.3 deg.C for 21 hr, and oxygenating with sterile air for 5 min; adding 20l into a Hansheng jar, performing propagation at 19 deg.C for 21 hr, and oxygenating with sterile air for 1 min; adding 300l into a first-stage tank, performing amplification culture at 19 deg.C for 21 hr, and oxygenating with sterile air for 1min to obtain 3kl yeast;

Example 3

A double-yeast fermentation process comprises the following steps:

(1) respectively carrying out propagation culture on yeast OG1 and yeast OG2 in a test tube at 25.3 ℃ for 18h, and slowly and uniformly shaking once every two hours; adding 20ml of the mixture into a small triangular flask, performing expansion culture at 23.3 ℃ for 18 hours, and slowly and uniformly shaking once every two hours; adding 200ml of the mixture into a large triangular flask, performing expansion culture at 21.3 ℃ for 18 hours, and slowly and uniformly shaking once every two hours; adding 2000ml into Ka's jar, expanding culture at 20.3 deg.C for 18 hr, and oxygenating with sterile air for 5 min; adding 20l into a Hansheng jar, performing propagation at 19.3 deg.C for 18 hr, and oxygenating with sterile air for 1 min; adding 300l into a first-stage tank, performing propagation at 19.3 deg.C for 18h, and oxygenating with sterile air for 1min to obtain 3kl yeast;

The foregoing is considered as illustrative of the preferred embodiments of the invention, but is made merely for the purpose of providing an understanding of the principles of the embodiments; meanwhile, for a person skilled in the art, according to the present embodiment, there may be a change in the specific implementation and application scope, and in summary, the present disclosure should not be construed as a limitation to the present invention.

Claims

1. A double-yeast fermentation process is characterized in that: the method comprises the following steps:

2. The dual yeast fermentation process of claim 1, wherein: the two yeast strains in the step (1) are respectively yeast OG1 and yeast OG2, and the yeast OG1 and the yeast OG2 are purchased from the German Ringeler 8 Star grade chateau.

3. The dual yeast fermentation process of claim 1, wherein: the expanding culture process in the step (1) comprises the following steps: expanding culture at 25 + -0.3 deg.C for 18-24h, and shaking up slowly and uniformly every two hours; expanding culture at 23 + -0.3 deg.C for 18-24h, and shaking uniformly slowly every two hours; expanding culture at 21 + -0.3 deg.C for 18-24h, and shaking up slowly and uniformly every two hours; expanding culture at 20 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 5 min; expanding culture at 19 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 1 min; expanding culture at 19 + -0.3 deg.C for 18-24 hr, and oxygenating with sterile air for 1 min.

4. The dual yeast fermentation process of claim 1, wherein: the adding time interval of the two yeasts in the step (2) is 24 h.

5. The dual yeast fermentation process of claim 1, wherein: the temperature of the fermentation tank in the step (2) is 18 ℃.

6. The dual yeast fermentation process of claim 1, wherein: the fermentation temperature in the step (2) is 22 ℃.

7. A fermentation broth, characterized by: prepared by the yeast fermentation process of any one of claims 1 to 6.